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September 1, 2012

Honey-Nut Blackberry Peach Crisp

Is there such a thing as a farmer's market shopaholic? I am infamous for wandering through farmers markets and buying fruits and vegetables without having a clue or plan what to make with them. Blackberries were at the farmer's market a while ago and I just couldn't pass them up.

I usually ask the couple who runs the produce stand if I can taste the fruit before buying (cherries, blueberries, strawberries, etc.). In my rush to buy them, I forgot to taste them. They looked absolutely beautiful, but looks were deceiving. My friend, Jill, grabbed one and popped it straight into her mouth. Not a moment later she almost spit it out, saying it was way too tart.

I realized that my mistake of not tasting them, and impulse buying, added to the confusion of what to make with these tart beauties. I washed them and stuck them in the freezer, thinking that I would eventually come up with a plan.

A little while later, I had a few peaches on hand. There weren't enough to make a full cobbler with, so out came the blackberries from the freezer and wonderfully delicious, tart and sweet crisps were created. As I pulled the crisps out of the oven, my mouth watered with the still slightly tart smell of the blackberries mingling with the sweet peaches. I barely let them cool before having a huge, hot spoonful.

Honey-Nut Blackberry Peach Crisp Directions:
- Heat oven to 350 degrees F.
- In a food processor, combine the Honey Nut Cereal, Oatmeal, Brown Sugar, 2 tablespoons of the Granulated Sugar and the Pancake/Baking Mix. Pulse until combined, and the cereal is in smaller pieces, and reserve.
- Cut the Peaches in small wedges or cubes.
- Combine the Peaches, Blackberries, Corn Starch, Honey and remaining 1 tablespoon Granulated Sugar in a bowl
- Portion the fruit into individual ramekins or a small/medium baking dish prepared with non-stick cooking spray.
- Divide the cereal mixture onto the individual ramekins, or if using one baking dish, spread evenly on top. Place the cubed butter evenly over the cereal mixture.
- Bake on a sheet tray covered in foil, in case the fruit mixture bubbles over. Bake for 35-45 minutes, or until hot and bubbly.
- Let it cool a few minutes before eating. It will be hotter than it looks. Best served warm with a big scoop of Vanilla Ice Cream!

3 comments:

This looks fabulous! I too can be a produce market shopaholic and then get home and see that my counter is full to the brim with fruits and veggies. I guess it's a good problem to have. Loving this crisp!

HOney nut cereal in a gorgeous dessert? WHo'd a thunk it? It sounds amazing though. I can't wait to give it a try. We always have bottom bits of cereal in our cupboard. I've never thought of turning them into dessert toppings before. Thanks for a great idea.